Preserved: Strawberry Rhubarb Jam

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Oh springtime. Thank goodness you're here. How we've needed you. The dusty root vegetables lingering at the farmer's market have been slowly overshadowed by lush greens, sturdy asparagus and then, bang, stripes of red amidst the sea of green. The first red shock of rhubarb and the confirmation that seasons are shifting and strawberries are on their way.

Strawberry rhubarb preserves are by no means innovative, but they're a classic for a reason. The bright, rosy flavor of the sweet-tart pairing is our best attempt at bottling the optimism of the season. Even after both fruits have concluded their brief, wonderful moments, we'll still have this jam.

What else do we love? That it's a low sugar jam but still has a ton of flavor. Also that it gets its custardy texture from the body of the cooked rhubarb instead of added pectin. The loose texture makes it more versatile than some more stiff preserves. It's especially nice swirled into plain yogurt or spread over fresh goat cheese on toast.

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Emily Teel is food freelancer writing, recipe developing, and teaching in Philadelphia. She recently returned to her hometown of Philadelphia from Parma, Italy, where she completed a Master of Arts in Food Culture and Communications at the University of Gastronomic Sciences. A 2011 Legacy Award Winner with the women's culinary organization Les Dames D'Escoffier International, she's passionate about food and committed to the idea that everyone deserves access to meals that are both nourishing and satisfying.

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